Traditional food of Cambodia Part 2

The French Origin

The French influence in the Cambodia cousin is also very well seen on the example of excellent variety of breads and rolls as a Cambodian food, which are baked in the early morning in small bakeries that are usually scattered around the locality. Be sure to visit one of those, as you will see the real morning of Cambodian city, when all the local people are already widely awake and hurrying to their daily works.

Cambodian vegetable dishes

Widely used in the local dishes are vegetables, but not as a basis for independent courses, but rather in combination with meat, poultry or fish. Vegetables as a Cambodian food are also popular for salads that are eaten both cold and hot, but always with some sauce. Local salads are quite original and interesting in their tastes - they are usually prepared with meat or fish with various greens (lettuce, iceberg salad, lemongrass, saffron, etc.) and vegetable oil. Often salad features fruits and fresh or pickled vegetables. 

Cambodian Papaya Salad  

By Bomey Taing